Greek Chicken, Parmesan Quinoa Crusted



1 1/2 tbsp greek seasoning
Juice from 1 lemon
3/4 cup quinoa, cooked
4 skinless, boneless chicken breasts
2 tbsp cup Dijon mustard
1/2 cup Parmesan
Salt, to taste
Olive oil 


  1. Preheat oven to 300º F. Pat and dry chicken, then salt and pepper liberally. Spread quinoa on a parchment-lined baking sheet and bake until lightly toasted, 25 to 30 minutes. Let cool, then move to a bowl. 
  2. Increase oven temperature to 425º F. In a large bowl, combine Dijon mustard, Parmesan, lemon juice, Greek seasoning and salt to taste. Add chicken to coat well, then dip in quinoa on both sides. Move chicken to baking sheet, spritz with cooking spray, and place in oven. 
  3. Bake, 15- 20 minutes, until cooked through. Serve with salad, grilled zucchini or rice & enjoy!  

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